A Look Back ... Julia Child: Life Before French Cuisine

Julia
Child is probably best known for bringing French cuisine into America’s
mainstream. But, few know that she had a dynamic career as an intelligence
officer before she became a cooking icon.

She
was born in Pasadena, Calif., on Aug. 15, 1912. Arriving at Smith College
in 1930, Julia was an active student throughout her college career. She was a
member of the Student Council, played basketball, and worked for the Dramatics
Association. Julia experienced her first culinary moments at Smith, as chair of
the Refreshment Committee for Senior Prom and Fall Dance. After graduating from
Smith in 1934, Julia wrote advertising copy for W. & J. Sloane, a furniture
store in New York City.

Soon
after the United States
entered World War II, Julia felt the need to serve her country. Too tall to
join the military (she was 6’2”), Julia volunteered her services to the Office
of Strategic Services (OSS), which was the forerunner of today’s Central
Intelligence Agency. She was one of 4,500 women who served in the OSS.

She
started out at OSS Headquarters in Washington, working directly for General William J.
Donovan, the leader of OSS.
Working as a research assistant in the Secret Intelligence division, Julia
typed up thousands of names on little white note cards, a system that was
needed to keep track of officers during the days before computers. Although her
encounters with the General were minor, she recalled later in life that his
“aura” always remained with her.

Julia
then worked with the OSS Emergency Sea Rescue Equipment Section, where she
helped develop shark repellent. The repellent was a critical tool during WWII,
and was coated on explosives that were targeting German U-boats. Before the
introduction of the shark repellent, curious sharks would sometimes set off the
explosives when they bumped into them.

From
1944-1945, Julia was sent overseas and worked in Ceylon,
present day Sri Lanka, and Kunming, China.
During these last two years in the OSS,
Julia served as Chief of the OSS Registry. Julia -- having top security
clearances -- knew every incoming and outgoing message that passed throughout
her office, as her Registry was serving all the intelligence branches. During
her time in Ceylon, Julia handled
highly classified papers that dealt with the invasion of the Malay
Peninsula. Julia was fascinated with the work, even when there
were moments of danger.

Not only did Julia contribute
to the efforts of the OSS,
but during her time of service, she met her husband. Paul Child was also an OSS officer. He was well
traveled, and it was he who opened Julia’s eyes to appreciate fine French
cuisine. The two married in September 1946.

Paul was assigned with the
U.S. Information Agency in France
in 1948, and this is where Julia’s studies of the culinary arts began, at one
of France’s
most prestigious cooking schools, Le Cordon Bleu. Her cooking career has a
place in American history, as many remember her as an enthusiastic and
opinionated chef. With her many television series and cookbooks, her legacy
still lives on to this day.

Her contributions and
eagerness to serve her country are well remembered and appreciated by the OSS family. Julia died at
the age of 91 in 2004, two days before her 92nd birthday.